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Dark Chocolate Frosting

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1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1-1/2 cups heavy cream
1/2 cup sour cream
1 teaspoon corn syrup
2 teaspoons vanilla

Dark Chocolate Frosting

This rich and creamy dark chocolate frosting recipe is simply sublime.

  • Serves 12
  • Easy

About This Recipe

Most frostings are made by beating together butter and powdered sugar, then adding flavorings such as vanilla, or melted chocolate, or lemon juice or caramel sauce. This recipe, for Dark Chocolate Frosting, is different.

The recipe is made in a saucepan, and no powdered sugar is used at all. The sweetness in the recipe comes from semisweet and milk chocolate chips. Lots of dairy makes it smooth and creamy. And a tiny bit of corn syrup makes the frosting shiny and keeps the sugar from crystallizing so it stays velvety smooth.

This recipe is fabulous poured over Deep Dark Chocolate Cake. But you can also use it on White Chocolate Cake, or any of your favorite cake recipes.

Tips for the best Dark Chocolate Frosting:

  • Make sure that the corn syrup you use isn’t crystallized. It’s very easy to make a sugar mixture crystallize; all it needs is one crystal to start and you’ll have a grainy frosting.
  • Be sure you are using full fat sour cream for this recipe. Do not use low fat sour cream or the frosting won’t be creamy.
  • Make sure that the cake and cookies you pour this frosting onto are completely cool or at best just warm. Let the cake or bars cool for 30 minutes before you add this frosting. Don’t pour this mixture onto a hot cake or bars just out of the oven.

Why this recipe works:

  • The chocolate chips provide sweetness and depth for this frosting, and the dairy adds creaminess and keeps the frosting soft as well as tempering the sweetness of the chocolate. The corn syrup makes the frosting glossy and helps keep it velvety smooth.
  • You can use this frosting on chocolate cake, brownies, white cake, or yellow cake.

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Combine both kinds of chocolate chips with the heavy cream in a large saucepan. Cook over medium heat, stirring frequently, until the chocolate melts and the mixture chickens slightly. This should take about 3 minutes after the chocolate melts.


Remove the pan from the heat and beat in the sour cream, corn syrup, and vanilla.


Pour over the cake and spread carefully with an offset spatula. Let the cake cool until the frosting sets.

Store covered at room temperature.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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